You are here: Home » Recipes » Curried Israeli Couscous & California Walnut Pilaf Curried Israeli Couscous & California Walnut Pilaf Recipe by California Walnut Board Yield 12 servings Prep 10 mins Cook 10 mins PrintEmail Ingredients 6 tablespoons butter1-1/2 cup onions, diced1-1/2 cup carrots, diced1-1/2 cup celery, thinly sliced1 tablespoon mild curry powder1-1/2 teaspoon ground cumin1 teaspoon ground coriander1 teaspoon turmeric1 teaspoon salt1/2 teaspoon cayenne pepper6 cups Israeli couscous9 cups boiling water1-1/2 cup dried currants6 tablespoons fresh lemon juice3 tablespoons honey2-1/4 cup California walnuts, toasted, chopped3/4 cup fresh cilantro, minced Instructions Melt butter in large saucepan; sauté onions, carrots and celery until softened. Stir in spices; cook 1 minute, stirring constantly. Stir in Israeli couscous; cook 1 minute, stirring constantly. Add boiling water and currants. Reduce heat, cover and simmer 5 minutes, or until almost all of the liquid is absorbed. Stir in lemon juice and honey. Reserve 1 cup of the walnuts for sprinkling on top; add remaining walnuts and cilantro to mixture. Sprinkle each serving with 1 tbsp of walnuts. TIP: For creamier texture, add small amounts of additional boiling water until desired texture is achieved.